South Potato Chicken
By VicentaLakin
The practice of southern tacoheads has evolved from the "taw geese" in Guangdong's four cities (New Party, Kai-ping, Taishan, Eun Ping). When cooking this dish, the essence of the food is not too complex, but the simpler it is, the more focused it is. Cooking with the cooperation of the king, the king, the lord and the pawn, the chicken is the master of this dish, the taco is the master of this dish, the southern milk is the fruit of this dish, and the salty ginger and garlic are the pawns of this dish, and there can be no competition between them for the taste of the table. For those of me who love to eat taro, this southern chicken is a delicious incarnation! The Southern Potato Chicken first needs to be served with southern milk, fork sauce and gold. Then, with the porcelain tart, the chicken is in the pot, the oil is pulled out, and the longer the roast, the better. The chicken tastes fresh, the taro fragrance plus the taste of chicken oil and chicken juice is more attractive than chicken
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Steps for South Potato Chicken
1
The southern milk, fork sauce, raw smoke, rice wine, salt blended into thick sauce; the tacos go to skin, wash, and have to be cut in half。
2
Dry the chickens inside and outside, wipe the sauce evenly
3
A boiler is made of garlic, the whole chicken is dried up, the rice is dried up, a piece of sugar is fried, the water is poured into the water (the water needs to be immersed in the chicken), and the rest of the prepared sauce is poured into it。
4
The platinum is added to the taro in 10 minutes, and the transcribing flame is 30 minutes, during which time it should be covered with a boiler cover for less juice, with fresh water on the side of the puddle, so that it can produce steam in the pot, the principle of which is similar to that of “twirl”。
5
The fire is put on the onions and the gold are not even, and when you eat it, you put the tart under the plate, you cut the chicken, and then you put the sauce on the chicken, and the dish is finished。